ROASTED PUMPKIN, CARAMELISED ONION AND SAGE QUICHE

KEEP ON TRACK per serving

FAT 40G CARBS 15G PROTEIN 12G

FOR THE PASTRY 3 cups almond flour 60g cold butter, cubed 1 tsp salt ½ cup Parmesan 2 eggs, lightly beaten

FOR THE FILLING ½ small pumpkin, sliced into 2cm wedges, seeds removed 250g pumpkin, peeled and cubed olive oil, for drizzling 10–12 sage leaves 2 tbsp butter salt 1 tbsp olive oil 2 onions, sliced thickly 4 eggs, whisked 400g tin coconut cream

1. For the pastry: Preheat the oven to 180˚C and grease a 23cm springform cake tin. 2. In a food processor add the almond flour, cold butter, salt and Parmesan. Pulse twice until it resembles coarse bread crumbs. Slowly add the beaten egg while the food processor is running. Mix until everything is combined and looks like a workable dough. Press the dough into a flat disc, wrap in plastic wrap and place in the fridge for 30 minutes. 3. Once the dough has rested, roll it out to 5mm thickness between 2 layers of baking paper. Working as quick as possible, line the greased tin with the pastry (the pastry might break, due to no gluten formation, but don’t worry, you can just press it together again with your fingers). Cover the pastry with a piece of scrunched up baking paper and top with baking beans. Blind bake in the oven for 10–15 minutes, remove from the oven and carefully lift the baking paper with the baking beans, set aside. 4. For the filling: Turn the oven up to 200˚C, place all the pumpkin (wedges and cubes) on a baking tray and drizzle with the olive oil. Sprinkle 6–7 sage leaves over and dot with a tablespoon of the butter. Season with salt. Place in the oven and bake for 25–30 minutes or until golden brown and cooked. Allow to cool down and turn the oven back to 180˚C. 5. Combine the olive oil and remaining butter in a medium pan over medium heat. Fry the onions with the remaining sage leaves in the pan until caramelised and golden. Reduce the heat if the onions start to burn. Set aside. 6. In a large mixing bowl, combine the pumpkin cubes (reserve the pumpkin wedges for the topping) sage leaves and caramelised onions. Combine the eggs and coconut cream in a large jug and lightly season with salt. 7. Fill the pastry case with the

pumpkin and onion mixture and pour the egg mixture over. Place the tin on a baking tray and bake in the oven for 35–40 minutes. If the tart shell starts to turn too brown too quickly you can cover the top with foil. 8. Before serving, pop the pumpkin wedges back into the oven and place on top of the quiche before serving with extra fresh sage leaves.